Usuba
Eggs with Mozzarella, Creamy Appetizer and Tomato Toast
A three-component breakfast: tender eggs with cream and melted mozzarella, creamy turkey and vegetable balls, crispy toast with tomatoes and pesto. The dish combines a creamy texture, fresh herbs, and vibrant flavors.
- Total
- 40 min
- Standard serving
- 585.5 g
Ingredients
Total 14- Fresh cilantro (coriander)
3 g≈ 1.5 sprig - Chicken egg
100 g≈ 2 pcs - Cream30%
24.752 ml≈ 1.5 tbsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Cucumbers
75 g≈ 1/2 pcs - Smoked turkey breast
50 g≈ 2.5 slice - Sweet pepper
75 g≈ 1/2 pcs - Soft cheese
25 g≈ 2 tbsp - Mozzarella cheese
15 g≈ 3/4 slice - Tomatoes
180 g≈ 1.5 pcs - Pesto
5.25 g≈ 1 tsp - Bread for toast
28 g≈ 1 pcs - Capers
2.25 g≈ 2 pcs
Instructions
- 1
Step 1
Preheat the oven to 160 °C. Take small julienne dishes, crack 2 eggs into each one, pour in 25 g of cream, salt and pepper to taste. Stir gently, being careful not to break the yolks.
Place the containers in the oven for 5 minutes. Thinly slice the mozzarella. After 5 minutes of cooking, remove the eggs, place the mozzarella on top, and return to the oven for another 3–5 minutes.
- 2
Step 2
Cut the turkey fillet into small cubes and fry in a pan until lightly golden. Cool and transfer to a deep dish.
- 3
Step 3
Cut the bell pepper and cucumbers into small cubes the same size as the fillet. Mince the cilantro. Add the vegetables and herbs to the cooled turkey, dress with cream cheese and gently mix.
Form the butter mixture into balls and arrange on a plate.
- 4
Step 4
Toast the bread in a toaster. Wash the tomatoes, pour boiling water over them, peel off the skin, and cut into small cubes. Add pesto and minced capers, mix well, salt and pepper to taste.
Spread the tomato mixture on the toast.
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